6 C blueberries, fresh or frozen
1 C sugar
3 T cornstarch
1 t lemon juice
2 refrigerated pie crust disks
2 T unsalted butter, cubed
1 egg white
1 T water
In a large bowl, toss blueberries, sugar, cornstarch and lemon juice together.
Unroll one of the pie crust disks and place it in your baking dish.
Add the blueberries.
Cube the butter and place all over the blueberries.
Cut the remaining pie crust disk into 1" strips. Form a lattice crust on top.
Mix the egg white and water and brush the lattice.
Bake at 375° for 40 minutes or until bubbly hot and lattice crust is golden.